Dana Jacobi is a pioneer in developing specialty and natural
food products. Her popular cookbooks feature ingredients like
soy and attract both conventional cooks and natural food customers.
Her book, The Joy of Soy, was nominated for a James
Beard Foundation award for its revolutionary redefinition
of cooking with soy. Dana draws extensively on her expertise
as a cookbook author, food writer and food marketing consultant
in her cookbooks. Dana’s recipes focus on the natural
ingredients and ethnic influences, bringing out vibrant flavor
through easy preparation.
The Joy of Soy also includes her soy expertise. Dana
has lead soy seminars for the International Association of
Culinary Professionals and at The Culinary Institute of America
at Greystone. In addition, she speaks about soy foods at cooking
schools around the country, trains chefs in techniques for
working with soy foods, and does occasional demonstrations.
A firm believer in educating consumers to enjoy a varied
and healthy diet, Dana has penned numerous articles including
'Something Different,' a weekly food column distributed to
758 U.S. newspapers by The American Institute for Cancer Research.
The New York Times, Food & Wines, American Health, Natural
Health, and The Associate Press have carried her articles
on health and nutrition.
As a consultant and spokesperson, Dana has worked with Faith
Popcorn's BrainReserve, Vitasoy USA, Arrowhead Mills, Inc.
and DeBoles Nutritional Foods. She has developed new canned
soups, unique ready-to-eat cereals and innovative instant
pasta dinners for Arrowhead Mills and DeBoles. For Kings Supermarkets
in New Jersey, she created the positioning, newsletter and
other consumer communications for Kings Naturally, a comprehensive
natural foods program. In addition, she has taught cooking
classes to groups as diverse as Harvard Business School alumni
and Catholic nuns.
Dana trained by apprenticing with Alain Senderens at L'Archestrate
and 3-star restaurants in France. She then created the Karen
Lee line of unique Chinese sauces and marketing them nationally
in specialty stores and supermarkets. She also operated her
own catering service in New York City. Prior to that she spent
fifteen years as a packaged goods marketing executive with
Fortune 500 companies and served as Director of Marketing
at Chanel, Inc. At Kraft-General Foods, she participated in
the direct marketing of gourmet foods.
A member of IACP (the International Association of Culinary
Professionals), Dana’s affiliations also include the
New York Women's Culinary Alliance and the American Society
of Journalists and Authors. Dana is a graduate of Harvard
College and she speaks French fluently.